Tag: chocolate

Straight from Ireland and bottled fresh, Creme De Menthe is perfect. It is a spot on, light, fluffy cream, with that chocolate taste you will never forget. I was raised on a lot of the mint creams from my Grandmother and she is the one that taught me an appreciation for not just the mints, but good chocolate, too! If you are looking for an authentic flavor, this is the one you need. If you are not a fan of creme de menthe, just let me know when you will send it to me! Will gladly take it off your hands! 🙂

When I first got a hold of this one, from the first smell, I wanted to down the entire bottle. Why not?! But let me break this down on my approach. Yes, back to those 10ml bottles, please!. First, I ran it from 2 drops .04 grams up to 8 drops .16 grams. Yes, please, thank you so very much, 8 drops! So on my discovery at 2 drops .04 grams, its there, very light in the background after a 12 hour sit time. eh.. not what I want! 4 drops .08 grams I can taste it rather well (again, 12 hour sit time, separate bottles!!) and start thinking on the recipe I want to share. Why is that so hard on my favorite flavors, to find sometime simple, but yet will make the flavors stand out, even tho they are simple recipes? Dunno! Anyways, at 6 drops .12 grams in 10mls, is just no! To me it turns funky, like a fake taste, made well, but the tell tell signs it wont be prettier if I keep it here. Then finally, at 8 drops .16 grams, yeah just no; so my best use is going to be between 3 drops and around 5 drops in a good recipe, for a 10ml. Now onto the recipe..

That simple! Refreshing, creamy taste, with the coffee in the background. Perfect for a summertime wet morning wake up call.
I do recommend at least a 2 day sit time, only so that the flavors can relax and mingle together. Just remember, shake and dont stir!

Melts in your mouth, not in your hands, chocolate deutsch! One of my first chocolates I drool over from Flavorah! Talk about sweet goodies jumping into your mouth, this is it! So many uses for the German chocolate flavor, I lost count after 30!

For this flavor, if I can think back on my testing, I was using percentages. Totally all wrong, way over did it, all because my weakness is a good chocolate! I ended up with a mouth full of nutty coconuts and waxy chocolates! I admit it!! But since it’s been awhile since I played with this one, I did my drops like the rest, running from 2 drops .04 grams to 6 drops .12 grams in my 10ml bottle. at 2, its a light chocolate with the coconut far in the background, not much cakey bits at 2, but at 6 drops in a 10, look out, a pure thick german chocolate cake (with the help of some ap, to bring out the bread bit and some creamy bits) and light coconuts with yeah a touch of pecans! I didn’t get the almonds some say, just a nice pecan note. Beautiful done, and hey, Flavorah’s chocolates will not burn your coils up, no matter what your watts are! No funky tastes either, unless you way over do this one like I did!

I decided on a peanut butter cup, something with thick chocolate and the cake bit helps with the gooey peanut butter, and the beer nuts helps with the salty taste, while the cream and marshmallow smooth everything out and give body and texture to my kups. I like to let this one sit around for a few days to a week, but after that, it’s bottles up and emptied! Make extra for reserves!

Bottoms UP, one shot bourbon, on the rocks or straight from the bottle! According to Liquor.com, let me quote ” Bourbon & American Whiskey’s roots go back to the late 1700s, when westbournd British, Irish and Scottish settlers started making whiskey in Kentucky. In 1964, the US Congress established federal regulations for producing the spirit. All American whiskeys are distilled from a fermented mash (mixture) of cereal grain and water without any coloring or flavoring additives. Unlike Scotch or cognac, American whiskey must by law be aged in new, charred oak barrels and no more than 160-proof (80% alcohol by volume). In order to be classified as “straight” whiskey, it must be aged for at least two years and unblended. American whiskey’s entail: rye, rye malt, malt, wheat, bourbon, corn, and Tennessee whiskey, which is a special classification of Bourbon. Bourbon must be made from a mash that is at least 51% corn. The rest of the mash is made up of rye, wheat and/or malted barley. While most bourbon today is still made in Kentucky, it can legally be made anywhere in the United States. The spirit’s beautiful amber color comes from the wood that it’s aged in for at least two years while the alcohol by volume climbs to a minimum of 40% (80-proof) before bottling.” <end quote. You can go there to read more and to pick up some fantastic recipes, some are my favorites!

For the sake of this tho, let’s focus on the bourbon! This one is super strong, just like the real stuff! Show some respect for it and you will go very far! If you use too much, you will discover one of it’s quirks, chocolate, and then chemicals with mutations (there goes the zombies!) With the bourbon, I know by experience, 1 drop .02 grams in 30ml is a good start, 2 drops .04 grams is really pushing your luck, and 3 drops .06 grams will show you a chocolate chemical taste, so yes, go easy with this, alright!
Onto my recipe! Let me see what I have for everyone.. 😉

Whiskey Sours are one of my favs, both for vaping and as a cocktail. Relaxing, especially those late night times to kick back!
Here I used not only the original recipe idea, I spiked it with a sour apple for the bitter, and lime wedge for a contrast, those are optional, make one with and one without, to see what you like! Enjoy! 🙂